Raspberry Vinegar - A Recipe
The border under the terrace wall is clearing away to receive currants and gooseberry bushes, and a spot is found very proper for raspberries.
Jane Austen to Cassandra, February 8, 1807During the summer months cool, flavored drinks are all the rage. Things were no different during the Regency. All manner of syrups were invented, to be added to drinks for a variety of effects. Raspberry and other fruit flavors were popular. Orgeat, another flavoring, was made from almonds and oranges.
Put two quarts of large fine Raspberries into one quart of the best Vinegarm, let it stand two days near a fire, clarify a pd. of fine Sugar, strain off the juice form the Raspberries, add the clarified Syrop & boil all together till it is fine-- When it is cold put into small Bottles & use it as you would Orgeat, mix with Water to your taste.
--Mrs. Lefroy From Martha Lloyd's Household Book
12 ounces white vinegar
1/2 cup sugar
1 cup fresh raspberries
Combine sugar and vinegar in a saucepan. Heat, stirring occasionally, until hot. Do not boil. Pour into glass bowl. Stir raspberries into the vinegar. Cover with plastic wrap and let stand in a cool place for about a week. Strain through cheesecloth twice. Store for up to 6 months in the refrigerator in a jar or bottle with tight-fitting lid. Makes 1 1/2 to 2 cups. This raspberry vinegar recipe can be used in drinks, as a marinade, or over Salads. Mix with oil and a tablespoon of dijon mustard for a great dressing. For drinks, add cold or carbonated water to the raspberry vinegar to taste.
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